Ingredients
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2½–3 lb boneless, skinless chicken thighs (about 6–8 pieces)
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1½ cups Sweet Baby Ray’s BBQ sauce, or your favorite barbecue sauce
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½ cup unsalted butter (1 stick)
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika (optional)
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½ teaspoon freshly ground black pepper
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¼ teaspoon salt, or to taste
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½ teaspoon dried parsley or Italian seasoning (optional)
For serving:
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Steamed corn on the cob
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Coleslaw
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Mashed potatoes or rice
Instructions
Step 1: Prepare the chicken
Pat the thawed chicken thighs dry with paper towels. Trim away any excess fat and arrange the thighs in a single layer in the slow cooker.
Step 2: Season the chicken
Sprinkle the chicken with garlic powder, onion powder, smoked paprika, black pepper, salt, and dried parsley. Rub the seasonings over both sides.
Step 3: Add the barbecue sauce
Pour the BBQ sauce evenly over the chicken, turning the pieces gently so they are coated. Use enough sauce to cover the chicken generously.
Step 4: Add the butter
Place the butter on top of the chicken. As it melts, it combines with the barbecue sauce to create a rich, buttery coating.
Step 5: Slow cook
Cover and cook on LOW for approximately 4–6 hours or on HIGH for 2–3 hours, depending on the size of the thighs and your slow cooker. The chicken must reach an internal temperature of at least 165°F (74°C).
Step 6: Make the sauce glossy
Carefully turn the chicken in the sauce. For a thicker sauce, remove the cooked chicken, transfer the sauce to a saucepan, and simmer gently until reduced to your preferred consistency.
Step 7: Serve
Place the chicken on a serving plate and spoon the glossy BBQ sauce over the top. Serve with buttery corn and creamy coleslaw.
Optional restaurant-style finish: Brush a little extra BBQ sauce over the cooked chicken and broil for 1–3 minutes until the surface caramelizes. Watch closely so the sugary sauce does not burn.
Nutrition Information
Estimated per serving, assuming 6 servings.
| Nutrient | Approx. amount |
|---|---|
| Calories | 450–600 kcal |
| Protein | 30–40 g |
| Carbohydrates | 20–35 g |
| Total fat | 25–40 g |
| Saturated fat | 10–18 g |
| Fiber | 0–1 g |
| Sugar | 18–30 g |
| Sodium | 700–1,300 mg |
Nutrition varies with the chicken, butter quantity, and BBQ sauce brand.
Nut & Allergen Information
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Peanuts: Not intentionally included.
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Tree nuts: Not intentionally included.
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Dairy: Contains butter.
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Gluten/wheat: Some BBQ sauces may contain wheat or gluten.
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Soy: Check the BBQ sauce label for soy ingredients.
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Mustard: May be present in some BBQ sauces.
Allergy note: Check product labels and cross-contact warnings, particularly when cooking for someone with a serious allergy.
Q/S — Questions & Tips
Q: Can I use chicken breasts instead of thighs? Yes. Chicken breasts work well, but they can dry out if overcooked. Check the internal temperature early.
Q: Can I use salted butter? Yes. Reduce or omit the added salt because the BBQ sauce may already contain plenty of sodium.
Q: How can I make the sauce thicker? Simmer the cooking liquid in a saucepan until it reduces, or stir in a small cornstarch slurry and cook until thickened.
Q: Can I make this recipe spicy? Yes. Add ¼–½ teaspoon cayenne pepper or a few drops of hot sauce.
Q: How do I store leftovers? Refrigerate in an airtight container within two hours and use within 3–4 days. Reheat thoroughly to 165°F (74°C).
Q: Can I freeze it? Yes. Cool the chicken, portion it with the sauce into freezer-safe containers, and freeze. Thaw in the refrigerator before reheating.
Chef’s Tip: For the best flavor, reserve a little fresh BBQ sauce for brushing over the chicken just before serving rather than reusing sauce that has touched raw chicken.